Another iteration of my all-time favourite bake, this time with fresh raspberries offset by oozing pockets of burnt butter caramel (inspired by Chin Chin Lab’s burnt butter caramel nitro ice cream). Brownies might not seem like the obvious thing to make mid-summer, but as these are studded with some token summer berries and can therefore be deemed seasonal, you should probably make them.
For the caramel
- 100g caster sugar
- 50g butter
- 60ml double cream
- Pinch salt
For the brownie
- 250g butter
- 150g 80% dark chocolate
- 100g 70% dark chocolate
- 3 eggs, 1 egg yolk
- 100g light brown soft sugar, 75g caster sugar
- Generous pinch salt
- 100g rye flour
- 100g good quality milk chocolate, roughly chopped
- 250g fresh raspberries
- Start off by making the caramel. To do this place the sugar in a saucepan and heat gently. Meanwhile, place the butter in a small pan and melt until just past browned (it should be foaming and have little brown specks in the bottom), then take off the heat.
- At this point the sugar will have started to dissolve. Swirl the pan until the sugar melts entirely, then allow it to reach a deep golden brown colour. Now add in the burnt butter and cream, stirring until it comes together. Remove from the heat and add the salt. Pour the caramel into a baking paper-lined container and leave to firm up for around half an hour. Preheat the oven to 180c and line a brownie tin with baking paper.
- While the caramel is setting, make the brownie batter. Roughly chop the dark chocolate and tip into a heatproof bowl. Place the butter in a saucepan and heat gently until melted. Up the heat and brown until foaming (as before), then pour directly over the chocolate. Let it sit for a moment, then stir to create a smooth glossy mixture.
- Meanwhile, place the eggs and egg yolk, both sugars and salt in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until pale and voluminous.
- Pour the chocolate down the side of the bowl and fold in, then add the flour and fold again.
- Chop the set caramel into rough pieces and set aside. Scape half the brownie batter into the lined tin and level out. Evenly distribute half the caramel pieces, chocolate chunks and raspberries then scrape over the remaining chocolate. Repeat the process with the caramel, chocolate and raspberries then bake for 25-35 minutes or until crisp and flaky on top but still fudgy (with a slight wobble) in the middle.
- Leave to cool completely in the tin then slice up an serve.